Ingredients:

  • 2 large red bell peppers (approx. 450g), sliced into ¼-inch strips
  • 1 large yellow bell pepper (approx. 225g), sliced into ¼-inch strips
  • 1 medium yellow onion (approx. 170g), thinly sliced
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika

Instructions:

  1. Slice the red bell peppers, yellow bell pepper, and onion into consistent ¼-inch strips to ensure even cooking.
  2. Heat olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until it shimmers.
  3. Add the sliced onions to the pan and sauté for 3-4 minutes until translucent with golden-brown edges.
  4. Increase heat to high and add the bell pepper strips in a single layer. Let them sit undisturbed for 2-3 minutes to develop a char, then toss and continue cooking for 5-7 minutes until tender-crisp.
  5. Sprinkle with salt, black pepper, garlic powder, and smoked paprika. Toss rapidly for 60 seconds to toast the spices and remove from heat immediately.